Sweet Potato and Black Bean Chili with Lime and Cilantro

Why You’ll Love This Recipe

• Cozy, hearty chili with naturally sweet, tender sweet potato cubes and creamy black beans.
• Big flavor from pantry spices (especially smoked paprika) without any complicated steps.
• Crowd-friendly and easy to scale up for game day, potlucks, or weeknight dinners.
• Even better the next day, making it perfect for meal prep.

Grocery List

• Produce: 2 lb sweet potatoes, 1 large yellow onion, 4 garlic cloves, 1/2 cup fresh cilantro, 2 limes
• Dairy: Plain Greek yogurt (at least 1/2 cup for serving)
• Pantry: Olive oil, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (optional), kosher salt, black pepper, 2 (15 oz) cans black beans, 1 (28 oz) can diced tomatoes, low-sodium vegetable broth

Full Ingredients

Chili base

• 1 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste

Spices & seasoning

• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper

Main ingredients & liquid

• 2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups)
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (28 oz) can diced tomatoes (do not drain)
• 3 cups low-sodium vegetable broth

Toppings (recommended)

• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges (or 3 tbsp fresh lime juice for serving)
• 1/2 cup plain Greek yogurt

Step-by-Step Instructions

Step 1: Prep the vegetables and pantry ingredients

Peel the sweet potatoes and cut them into 1/2-inch cubes so they cook evenly. Dice the onion and mince the garlic. Drain and rinse the black beans. Measure out your spices so they’re ready to add quickly once cooking starts.

Step 2: Sauté the onion until soft and sweet

Set a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 tbsp olive oil, then add the diced onion. Cook, stirring occasionally, for 6–8 minutes, or until softened and turning translucent with a few golden edges.

Step 3: Add garlic, tomato paste, and bloom the spices

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown). Stir in the 2 tbsp tomato paste and cook for 1 minute to deepen its flavor.

Add the chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Stir constantly for 30–60 seconds to toast the spices and bring out their aroma.

Step 4: Build the chili pot

Add the sweet potato cubes, black beans, diced tomatoes (with all juices), and 3 cups vegetable broth. Stir well, scraping the bottom of the pot to make sure nothing is stuck.

Season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Step 5: Simmer until the sweet potatoes are tender

Increase the heat to bring the chili to a gentle boil, then reduce to a steady simmer over medium-low heat. Partially cover the pot (leave the lid slightly ajar) and simmer for 25–30 minutes, stirring every 8–10 minutes, until the sweet potatoes are fork-tender.

Step 6: Thicken to your liking

For a thicker, more chili-like texture, use the back of a spoon to mash some of the sweet potato cubes against the side of the pot (about 1/2 cup worth). Stir to combine and simmer uncovered for 5 minutes.

If you want it thinner, stir in an additional 1/2 cup broth and warm through for 2–3 minutes.

Step 7: Taste, finish, and serve

Taste and adjust seasoning: add more salt (in small pinches), more cayenne for heat, or an extra squeeze of lime to brighten everything up. Ladle into bowls and top each serving with chopped cilantro, a generous squeeze of lime, and a dollop of Greek yogurt.

Pro Tips

• Cut sweet potatoes evenly: Aim for true 1/2-inch cubes so they turn tender at the same time (and don’t fall apart).
• Bloom the spices: That quick toast in oil/tomato paste makes the chili taste deeper and more “slow cooked” without extra time.
• Control thickness at the end: Mashing a few sweet potatoes thickens naturally without flour or cornstarch.
• Brighten right before serving: Lime and cilantro wake up the tomatoes, beans, and smoky paprika.
• Yogurt goes on the bowl, not in the pot: It stays creamy and won’t risk curdling from prolonged heat.

Variations

• Add corn: Stir in 1 1/2 cups frozen corn during the last 5 minutes of simmering for extra sweetness and texture.
• Smokier, spicier version: Add 1 minced chipotle pepper in adobo plus 1 tsp adobo sauce with the spices.
• Vegan topping: Swap Greek yogurt for an unsweetened plant-based yogurt or a quick cashew crema.

Storage & Make-Ahead

Let the chili cool to room temperature for about 30 minutes, then refrigerate in airtight containers for up to 5 days. It thickens as it sits; loosen with a splash of broth or water when reheating. Reheat on the stovetop over medium-low heat for 8–12 minutes, stirring occasionally, or microwave in 1-minute intervals until hot. Freeze (without toppings) for up to 3 months; thaw overnight in the fridge and reheat gently.

Nutrition (per serving)

Approximate (based on 6 servings, including a small dollop of Greek yogurt): 360 calories, 14 g protein, 60 g carbs, 14 g fiber, 7 g fat, 1 g saturated fat, 720 mg sodium.